Ritz Cracker Chicken

Ritz Cracker Chicken couldn’t be easier, or more delicious. With just a handful of ingredients, you’ll have dinner on the table in no time!

It’s hard to believe that we are well over halfway through February, considering January lasted no less than 300 days.

Our basement flooded just a couple of days before New Years. This opened a whole Pandora’s box of issues that we’ve spent the last month and a half dealing with.

Plumbers, drywall repair guys, flooring dudes, they’ve all been in and out of my house for weeks.

I’m over it.

When I am spending big chunks of my day with strangers in my house, I don’t really want to put a lot of effort into dinner at the end of the day. We’ve been eating Ritz Cracker Chicken more often than I actually want to admit these days.

Luckily, it’s a favorite of everyone in my family, so no one around here is complaining.

RITZ CRACKER CHICKEN RECIPE

I’ve mentioned in the past that I have a very picky eater for a husband. The guy would gladly eat spaghetti with red sauce six days out of seven.

However, he’d happily rotate this Ritz Cracker Chicken with said spaghetti, or noodles and gravy, and be completely content for all of eternity.

Okay, maybe he’d throw pizza into the mix every once in a while, but you get my point. This chicken is his jam.

Not only is Ritz Cracker Chicken delicious and easy to make, it pairs really well with all sorts of side dishes. From buttered noodles and a fresh salad, to marinara with spaghetti, corn on the cob or mashed potatoes, this chicken recipe will most definitely become one of your go-to main dishes – especially on busy weeknights.

I mean, you can’t even order a pizza to be delivered in the time it takes this recipe to come together from start to finish.

Even though it’s not the fanciest of meals, I’ve served Ritz Cracker Chicken numerous times when we’ve had family over and everyone always falls in love with it immediately. Both my Dad and my mom’s boyfriend actually proclaimed it to be “the best chicken they’d ever tasted.”

That, my friends, is a pretty serious claim, because they can both be tough critics.

What I really enjoy is that I can take this base recipe and make it fit any sort of sides we want to have by switching up the spice profile. Think Italian seasoning, BBQ seasoning, Ranch dressing, or even Frank’s Red Hot.

The simple combination of Ritz Crackers and butter creates a wonderfully crispy outside, but an incredibly juicy and tender inside. It’s exactly what you want baked chicken to be. There’s nothing dried out or lacking in flavor here!

HOW TO MAKE RITZ CRACKER BAKED CHICKEN

Ritz Cracker Chicken only takes about 5 minutes to prep and 30 minutes to cook. You can have dinner on the table in well under an hour with this recipe!

To make Ritz Cracker Chicken, start with two shallow bowls.

In one bowl, beat 2 eggs. In the other, mix together crushed Ritz Crackers and your desired seasonings.

Dip the chicken into the beaten eggs, then into the cracker mixture. Place the cracker-coated chicken into a large baking dish and arrange cubes of butter around each piece of chicken.

All that’s left to do now is bake! We like to use thin chicken breasts for Ritz Cracker Chicken. If you use larger pieces of chicken, they may take longer to cook through.

Nutrition Information

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My husband is not only a picky eater, but eats like he’s 12. Pb&J everyday. I’ll have to give this a try!!!!

Ha! Okay, you win! I hope he enjoys it and thanks for stopping by!
-Jamie

I just know my BF will lose his mind over this….but in Canada Ritz Crackers are just sold in a box – well in a bag inside a box. So any idea approx. how many crackers are in a sleeve? About how much crushed cracker do you want to end up with….a cup or so? Thanks so much!!!

This recipe was very tasty! Easy to make and the family loved it, thanks

I’m so glad your family enjoyed it, Mark!

Thank you for this! It’s so delicious and my fiance loved it! I didn’t have any bread crumbs and came across this recipe. The crackers were perfect. I am making this as we speak for the second time but I added a little more to it. Hopefully it will turn out as awesome as your original. :)

That’s wonderful, Katie!

I don’t have breast do you believe thighs and legs will have the same outcome ? I’m trying it tonight for my family.

Hi, Ecclesia! The only thing that concerns me about the legs and thighs is that they have a higher fat content and will give off more juices than the breasts. If you give it a try, please let me know…I’m curious to the outcome!

I changed this recipe up and used a combination of pretzel crumbs and French’s dried onion crumbs. I have to use the food processor to crush the pretzels small enough, but its worth the effort. It is awesome. We don’t fry chicken at all anymore…we always make the pretzel chicken.

I’ve made this a few times but my recipe also adds shredded cheese is a great bonus!

The shredded cheese sounds great! I’ll have to try it!

I really liked how these tasted. I found that if I gave them a moment to cool on a rack that they were much crispier on both sides~ unsure if that’s my oven or something, but if anyone finds the same issue- try the short term cool on a cooling rack. Delicious regardless!

Hi, Rachel! I think you probably could. Let me know how you like it!

I’ve made this twice and it’s delicious…but both times it has been a bit soggy. Any suggestions how to make it crispier?

Hi, Meghan! I would make sure you don’t cover the baking pan with anything so the chicken coating doesn’t steam while baking. I’ve also read you can bake them on a wire cooking rack placed over a baking sheet to ensure crispiness. I hope this helps!

Love it

Yay! So happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. Happy Baking!
-Jamie

I make it exactly same as recipe but I add some Parmesan cheese to it! I am also trying it with pork. Now I don’t eat meat at all so I rely solely on feedback from my husband and stepson… but my husband looooves it!!! We will see about the pork.